1) First make the barbecue sauce. Heat the oil in a saucepan. Add the onion and fry it gently over a medium heat until softened and slightly browned. Add the garlic, oregano and spices and stir for a further minute, then stir in the tomato purée. Season with salt and pepper and stir until the paste starts to separate. Add all the other sauce ingredients, except the beer, then simmer for 15 minutes to allow the flavours to blend and the sauce to reduce a little. Tip the sauce into a blender and blitz until smooth, then mix it with the beer.2) Preheat the oven to 150°C/Fan 30°C/Gas 2. Put the chicken in a large flameproof casserole dish and season it with salt and pepper. Pour over the sauce and beer mixture and bring it to the boil, then cover the casserole dish tightly with a lid or with foil.3) Cook the chicken in the oven for an hour and a half, checking it after an hour. When the chicken is ready, the meat will fall off the bones and pull apart easily.4) Remove the chicken from the sauce and set it aside. Put the pan of sauce back on the hob and simmer to reduce it a little – it should be quite loose, the consistency of a tomato sauce for pasta.5) Using a couple of forks, shred the chicken, discarding any bones or tendons. Put the chicken back in the sauce and keep it warm. Serve the chicken with coleslaw and soft rolls.Ingredients :COLESLAW- 1⁄2 white cabbage, finely shredded- 1 small onion, finely chopped- 1 large carrot, cut into matchsticks or grated- 1 celery stick, finely chopped- 1 tsp sugar- 1 tsp cider vinegar- 1 tbsp mayonnaise- 1 tbsp crème fraiche- 1 tsp lime zest- 1 tsp lime juice- 2 tbsp dill, finely choppedPreparation Method :1) To make the coleslaw, put all the vegetables in a colander and sprinkle them with salt and the sugar and vinegar. Leave the vegetables to stand for an hour to rid them of any excess water. Transfer them to a large bowl.2) Whisk the mayonnaise with crème fraiche and add the lime zest and lime juice. Mix this into the vegetables, then stir in the dill.